A handbook of food processing in classical Rome :: for her bounty no winter /
Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Leiden ; Boston :
Brill,
2006.
|
| Schriftenreihe: | Technology and change in history ;
v. 9. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods. The work combines analysis of literary and archaeological evidence from antiquity with that of traditional comparative practices and modern food science. |
| Beschreibung: | 1 online resource (x, 294 pages :) |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Bibliographie: | Includes bibliographical references (pages 277-286) and index. |
| ISBN: | 9047410165 9789047410164 1281399728 9781281399724 |
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| 100 | 1 | |a Thurmond, David L. |0 http://id.loc.gov/authorities/names/no2004073973 | |
| 245 | 1 | 2 | |a A handbook of food processing in classical Rome : |b for her bounty no winter / |c by David L. Thurmond. |
| 260 | |a Leiden ; |a Boston : |b Brill, |c 2006. | ||
| 300 | |a 1 online resource (x, 294 pages :) | ||
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| 380 | |a Handbook | ||
| 490 | 1 | |a Technology and change in history ; |v v. 9 | |
| 504 | |a Includes bibliographical references (pages 277-286) and index. | ||
| 505 | 0 | |a Introduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue. | |
| 520 | |a Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods. The work combines analysis of literary and archaeological evidence from antiquity with that of traditional comparative practices and modern food science. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 650 | 0 | |a Food |x Preservation |z Rome. | |
| 650 | 0 | |a Food supply |z Rome. | |
| 650 | 6 | |a Aliments |x Conservation |z Rome. | |
| 650 | 6 | |a Aliments |x Approvisionnement |z Rome. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 650 | 7 | |a Food supply |2 fast | |
| 651 | 7 | |a Rome (Empire) |2 fast | |
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| 650 | 1 | 7 | |a Voedselproductie. |2 gtt |
| 651 | 7 | |a Rome. |2 gtt | |
| 655 | 0 | |a Computer network resources. | |
| 655 | 4 | |a Computer network resources. | |
| 776 | 0 | 8 | |i Print version: |a Thurmond, David L. |t Handbook of food processing in classical Rome. |d Leiden ; Boston : Brill, 2006 |w (DLC) 2006050607 |
| 830 | 0 | |a Technology and change in history ; |v v. 9. |x 1385-920X |0 http://id.loc.gov/authorities/names/n97013728 | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn568279529 |
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| _version_ | 1813903355195424768 |
| adam_text | |
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| author | Thurmond, David L. |
| author_GND | http://id.loc.gov/authorities/names/no2004073973 |
| author_facet | Thurmond, David L. |
| author_role | |
| author_sort | Thurmond, David L. |
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| collection | ZDB-4-EBA |
| contents | Introduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue. |
| ctrlnum | (OCoLC)568279529 |
| dewey-full | 664.00937 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.00937 |
| dewey-search | 664.00937 |
| dewey-sort | 3664.00937 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| genre | Computer network resources. |
| genre_facet | Computer network resources. |
| geographic | Rome (Empire) fast Römisches Reich gnd Rome. gtt |
| geographic_facet | Rome (Empire) Römisches Reich Rome. |
| id | ZDB-4-EBA-ocn568279529 |
| illustrated | Illustrated |
| indexdate | 2024-10-25T16:17:22Z |
| institution | BVB |
| isbn | 9047410165 9789047410164 1281399728 9781281399724 |
| language | English |
| oclc_num | 568279529 |
| open_access_boolean | |
| owner | MAIN |
| owner_facet | MAIN |
| physical | 1 online resource (x, 294 pages :) |
| psigel | ZDB-4-EBA |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Brill, |
| record_format | marc |
| series | Technology and change in history ; |
| series2 | Technology and change in history ; |
| spelling | Thurmond, David L. http://id.loc.gov/authorities/names/no2004073973 A handbook of food processing in classical Rome : for her bounty no winter / by David L. Thurmond. Leiden ; Boston : Brill, 2006. 1 online resource (x, 294 pages :) text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Handbook Technology and change in history ; v. 9 Includes bibliographical references (pages 277-286) and index. Introduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue. Rome was able to support a huge urban population by providing it with the rudiments of human nutrition in the form of processed foods. This volume contains a careful analysis of those food processes. The work is organized on the basis of the presumed importance of those foods, beginning with the so-called Mediterranean Triad of cereals (particularly wheaten bread), olive oil and wine, then dealing with plant products such as legumes, vegetables and fruits, then animal products, and ending with the condiments (salts, sugars, acids, spices) which were themselves the agents for the preservation of other foods. The work combines analysis of literary and archaeological evidence from antiquity with that of traditional comparative practices and modern food science. Print version record. Use copy Restrictions unspecified star MiAaHDL Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010. MiAaHDL Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL Food Preservation Rome. Food supply Rome. Aliments Conservation Rome. Aliments Approvisionnement Rome. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Preservation fast Food supply fast Rome (Empire) fast Lebensmittelverarbeitung gnd http://d-nb.info/gnd/4167045-0 Römisches Reich gnd Levensmiddelen. gtt Voedselproductie. gtt Rome. gtt Computer network resources. Print version: Thurmond, David L. Handbook of food processing in classical Rome. Leiden ; Boston : Brill, 2006 (DLC) 2006050607 Technology and change in history ; v. 9. 1385-920X http://id.loc.gov/authorities/names/n97013728 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232258 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232258 Volltext |
| spellingShingle | Thurmond, David L. A handbook of food processing in classical Rome : for her bounty no winter / Technology and change in history ; Introduction -- Chapter One: Cereals. Introduction -- Roman Cereal Grains -- Parching -- Threshing -- Winnowing -- Ensilage -- Braying of Porridge Grains -- Milling of Bread Grains -- Bolting -- Breadmaking -- Leavening -- Kneading -- Chapter Two: Olives. Background -- Processing -- Harvesting -- Cleaning -- Warehousing -- Pulping -- Pressing -- Separation of Oil -- Clarification -- Chapter Three: Wine. Biochemistry -- Harvest -- The Winery -- Treading the Grapes -- Pressing -- Fermentation -- Chaptalization -- Cellaring -- Clarification -- Infections -- Modification -- Aging -- Other Wines -- Tapping -- Chapter Four: Legumes, Vegetables, and Fruits. Legumes -- Vegetables -- Fruits -- Chapter Five: Animal Products. Milk Products -- Soured Milk Products -- Cheese -- Meat -- Fowl -- Mammals -- Fish -- Chapter Six: Condiments. Salt -- Sugars -- Acids -- Spices -- Epilogue. Food Preservation Rome. Food supply Rome. Aliments Conservation Rome. Aliments Approvisionnement Rome. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Preservation fast Food supply fast Lebensmittelverarbeitung gnd http://d-nb.info/gnd/4167045-0 Levensmiddelen. gtt Voedselproductie. gtt |
| subject_GND | http://d-nb.info/gnd/4167045-0 |
| title | A handbook of food processing in classical Rome : for her bounty no winter / |
| title_auth | A handbook of food processing in classical Rome : for her bounty no winter / |
| title_exact_search | A handbook of food processing in classical Rome : for her bounty no winter / |
| title_full | A handbook of food processing in classical Rome : for her bounty no winter / by David L. Thurmond. |
| title_fullStr | A handbook of food processing in classical Rome : for her bounty no winter / by David L. Thurmond. |
| title_full_unstemmed | A handbook of food processing in classical Rome : for her bounty no winter / by David L. Thurmond. |
| title_short | A handbook of food processing in classical Rome : |
| title_sort | handbook of food processing in classical rome for her bounty no winter |
| title_sub | for her bounty no winter / |
| topic | Food Preservation Rome. Food supply Rome. Aliments Conservation Rome. Aliments Approvisionnement Rome. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Preservation fast Food supply fast Lebensmittelverarbeitung gnd http://d-nb.info/gnd/4167045-0 Levensmiddelen. gtt Voedselproductie. gtt |
| topic_facet | Food Preservation Rome. Food supply Rome. Aliments Conservation Rome. Aliments Approvisionnement Rome. TECHNOLOGY & ENGINEERING Food Science. Food Preservation Food supply Rome (Empire) Lebensmittelverarbeitung Römisches Reich Levensmiddelen. Voedselproductie. Rome. Computer network resources. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232258 |
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